The other day, I was browsing the reading list of my favorite blogs, and practically melted when I came across a recipe for Raw PB & J Popsicles by Amy from Fragrant Vanilla Cake!
Ever since finding popsicle molds at TJ Max at the beginning of summer, I've been having all sorts of fun creating my own 'ice cream' pops by freezing leftover banana soft serve...
But I had definitely not thought to make peanut butter and jelly-inspired pops!
Thank you, Amy... for sharing your recipe with us all!
Here it is!
Raw PB & J Popsicles
Makes 6
Jelly:
1 cup raspberries
4 large medjool dates
1 tsp pure vanilla extract
PB ice cream:
5 large frozen bananas
1/2 cup raw peanut butter
1 tsp pure vanilla extract
stevia to taste
6 standard sized popsicle molds
To make the jelly, combine all ingredients in a food processor and process until smooth. Set aside. To make the PB ice cream, combine all ingredients in a high speed blender and puree until smooth, using the tamper to press it down into the blades. Pour into a bowl.
To assemble, take 6 popsicle molds, and alternate peanut butter ice cream and jelly until you have them filled (I used a spoon to carefully spoon the fillings in). Freeze overnight, then remove from the molds (you may need to run warm water over them for about 30 seconds to loosen) and enjoy!
If you are not yet familiar with Amy's raw vegan recipes... you should check out her blog! (I've been reading it for years!)
Have a lovely day!
xoxo,
Ashley
P.S. If you haven't yet acquired popsicle molds, here are several options via Amazon!
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